Zesty Napa Slaw

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
  • Nutrition Info
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3 tablespoons cider vinegar

2 tablespoons whole-grain mustard

1 teaspoon kosher salt

Freshly ground black pepper

1/3 cup extra-virgin olive oil

1/2 head Napa cabbage, thinly sliced, about 6 cups

6 scallions (white and green parts), thinly sliced

1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced

1 red apple

2 cups watercress leaves


  1. Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
  2. Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.
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